Simmered Kabocha Squash Recipe

Introduction

Simmered Kabocha Squash is a comforting Japanese dish that highlights the natural sweetness and creamy texture of kabocha pumpkin. With a gentle simmer in a flavorful broth, this simple recipe brings out the best in the squash for a warm, inviting side dish.

Ingredients

• 1/2 Kabocha squash pumpkin
• 2/3 cup water
• 1 tablespoon sugar
• 1 tablespoon sake
• 1 1/2 tablespoons soy sauce
• 1/2 tablespoon mirin

Instructions

1. Step 1: Peel the kabocha squash and remove the seeds. Cut it into even-sized chunks for even cooking.
2. Step 2: Round off each corner of the kabocha pieces to prevent sharp edges and help them cook evenly.
3. Step 3: Place the cut kabocha squash in a cooking pot with the skin side down. Arrange the pieces closely without overlapping or leaving gaps.
4. Step 4: Add 2/3 cup of water to the pot and bring it to a boil over medium heat. Then reduce the heat and simmer for about 20 minutes, or until the kabocha is tender.
5. Step 5: Add the sugar, sake, and mirin to the pot. Bring the mixture back to a boil over medium heat.
6. Step 6: Once boiling, reduce the heat to low and stir in the soy sauce.
7. Step 7: Place a drop-lid (otoshibuta) directly on top of the kabocha pieces to keep them submerged, then simmer gently for about 10 minutes until fully cooked and flavored.
8. Step 8: Optionally, garnish with chopped fresh ginger before serving for a bright, zesty contrast.

Tips & Variations

• For easier handling, use a sharp knife to cut the squash and consider using gloves to avoid the sticky sap.
• If you don’t have sake, dry white wine or a light rice vinegar can be a substitute in a pinch.
• The drop-lid helps the squash cook evenly and absorb flavors; if you don’t have one, you can use a heat-safe plate slightly smaller than the pot opening.
• Add a sprinkle of toasted sesame seeds before serving for extra texture and aroma.

Storage

Store leftover simmered kabocha in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan over low heat or microwave until warmed through. The squash may soften further upon reheating, so handle gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash for this recipe?

Yes, but keep in mind that cooking times and texture may vary. Kabocha is preferred for its sweetness and firmness, but buttercup or acorn squash can work as well.

What is a drop-lid (otoshibuta) and can I cook without it?

A drop-lid is a weighted lid that sits directly on the food to ensure even cooking and flavor absorption. If you don’t have one, you can use a small heat-safe plate or foil. Cooking without it may result in uneven flavor distribution.

Simmered Kabocha Squash Recipe

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★★★★★

4.5 from 189 reviews

• Author: Elara
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Simmered Kabocha Squash is a traditional Japanese side dish featuring tender kabocha pumpkin gently cooked in a flavorful broth of soy sauce, mirin, sake, and sugar. This recipe highlights the natural sweetness and creamy texture of the kabocha, served with an optional ginger garnish to add a touch of warmth and spice.

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Ingredients

Scale 1x2x3x

Kabocha Squash

• 1/2 kabocha squash pumpkin

Simmering Ingredients

• 2/3 cup water
• 1 tablespoon sugar
• 1 tablespoon sake
• 1 1/2 tablespoons soy sauce
• 1/2 tablespoon mirin

Garnish

• Chopped ginger (optional)

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Instructions

1. Peel and seed the kabocha squash: Carefully peel the tough skin off the kabocha squash and remove the seeds to prepare it for cooking.
2. Cut the kabocha into even-sized chunks: Slice the peeled kabocha into uniform pieces to ensure even cooking throughout.
3. Round off the edges of the squash pieces: Trim the corners and edges of each kabocha chunk to create rounded shapes for better presentation and uniform simmering.
4. Arrange squash in the pot: Place the cut kabocha pieces skin side down in a cooking pot, arranging them without gaps or overlapping to cook evenly.
5. Add water and bring to a boil: Pour 2/3 cup water into the pot with the kabocha, bring the water to a boil over medium heat to begin the simmering process.
6. Cook until tender: Reduce heat to medium and cook the squash about 20 minutes or until it becomes soft when pierced with a fork.
7. Add sugar, sake, and mirin: Stir in the sugar, sake, and mirin, then bring the mixture to a boil over medium heat to infuse the kabocha with flavor.
8. Simmer with soy sauce and drop lid: Lower the heat to low, add soy sauce, place a drop-lid (otoshibuta) directly on the kabocha pieces, and simmer gently for about 10 minutes until fully cooked and flavorful.
9. Garnish and serve: Remove the pot from heat and optionally garnish the simmered kabocha with chopped ginger before serving for added zest.

Notes

• Use a drop-lid (otoshibuta) if available to ensure even simmering and flavor absorption.
• Peeling the kabocha can be difficult; use a sharp knife and exercise caution.
• Adjust sugar and soy sauce amounts to taste for desired sweetness and saltiness.
• Chopped ginger garnish adds a refreshing contrast but is optional.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Japanese

Keywords: Kabocha squash, simmered pumpkin, Japanese side dish, soy sauce simmered squash, mirin kabocha, simmered vegetable